Honey Soy Chicken Veggies Sheet Pan

There’s something truly comforting about a quick and delicious meal that practically makes itself, and that’s exactly what you’ll find with Honey Soy Chicken Veggies Sheet Pan. I remember the first time I made this dish; it was one of those busy weeknights where we were juggling homework, work calls, and a million other things. I wanted to put something healthy on the table without losing my mind in the kitchen. This recipe not only saved the day but turned out to be a family favorite! The sweet and savory flavors of honey and soy sauce meld beautifully, coating the tender chicken and vibrant veggies as they roast together in one pan. The delightful aroma wafting through the house had everyone gathering around the table, eagerly waiting to dig into this wholesome meal.

The magic of the Honey Soy Chicken Veggies Sheet Pan lies in its simplicity. With just a few ingredients, you can create a feast that looks and tastes like you spent hours preparing it. Plus, clean-up is a breeze! The sheet pan does all the heavy lifting, and I love how it allows the chicken to soak up all the delicious flavors while the veggies become perfectly tender. Every bite is a reminder that cooking can be joyful rather than a chore.

This dish is versatile too. I often switch up the veggies based on what’s in season or what I have in the fridge. Whether it’s adding colorful bell peppers or swapping in sweet potatoes, the possibilities are endless. It’s a recipe that adapts to your preferences and seasonal produce, making it a wonderful go-to for any occasion. So, let’s dive into this delightful recipe and get cooking!

Ingredient List for Honey Soy Chicken Veggies Sheet Pan

The ingredients in this recipe are simple yet flavorful, each playing a crucial role in the overall dish. The star, of course, is the chicken, which is marinated in a sweet soy glaze that caramelizes beautifully in the oven. The veggies add color and texture, providing a nutritious complement to the protein. Together, these ingredients create a dish that’s not just easy to whip up but also satisfying and wholesome.

• Chicken Drumsticks – About 6 to 8 pieces, perfect for roasting. Bone-in pieces are juicy and flavorful, ensuring a satisfying meal.
• Medium Potatoes – Use a roasting variety, cut into bite-sized chunks to roast alongside the chicken for a hearty addition.
• Medium Zucchini – Sliced into thick rounds, this adds a lovely texture and mild flavor that absorbs the glaze beautifully.
• Baby Carrots – These sweet little gems can be added whole or cut into pieces for an easy, colorful side.
• Olive Oil – Helps to coat the veggies and chicken, aiding in the roasting process and enhancing flavor.
• Soy Sauce – Provides the savory base for the marinade, essential for the sweet and salty flavor profile.
• Honey – A natural sweetener that gives that lovely glaze and balances the saltiness of the soy sauce.
• Wholegrain Mustard – Adds a touch of tanginess and depth to the marinade.
• Cornflour (Corn Starch) – A thickening agent for the glaze that helps it cling to the chicken and veggies.

How to Make Honey Soy Chicken Veggies Sheet Pan

Making the Honey Soy Chicken Veggies Sheet Pan is as easy as it sounds! Just follow these simple steps, and you’ll have a delicious meal ready in no time. The best part? Everything cooks together on one sheet pan, making clean-up a breeze!

1. Start by preheating your oven to 200°C (400°F). This temperature is perfect for roasting and will help to achieve that delightful caramelization.

2. While the oven is heating, prepare your sheet pan by lining it with baking paper. This will prevent any sticking and make for easy clean-up once your meal is done.

3. Next, take your chicken drumsticks and pat them dry with paper towels. This step is crucial as it helps the chicken roast rather than steam in the oven, leading to a crispier skin.

4. Place the dried chicken on the prepared tray. It’s important to arrange them in a single layer for even cooking.

5. Now, wash and cut your potatoes into bite-sized chunks. Add them to the tray around the chicken. This way, they’ll soak up all the delicious flavors as they roast together.

6. Slice your zucchini into thick rounds and add them to the tray along with baby carrots. If you’re using regular carrots, cut them into pieces as well.

7. Drizzle some olive oil over the entire tray. This will help coat everything and enhance the roasting process. Toss the veggies and chicken gently to ensure they’re all well coated.

8. In a small jug or bowl, mix together the soy sauce, honey, mustard, and cornflour. If your honey is too thick, warm it slightly to help it mix smoothly.

9. Pour this delicious glaze over the chicken and veggies. Make sure everything is well coated for maximum flavor.

10. Now, bake everything in your preheated oven for 20 minutes. This initial cooking time will help the chicken start to cook through and the veggies soften.

11. After 20 minutes, it’s time to turn the chicken and stir the veggies. This ensures that everything cooks evenly. Return the tray to the oven for another 15 to 20 minutes. You’ll know it’s done when the chicken is cooked through and reaches an internal temperature of 74°C (165°F).

12. If you find the glaze is too runny, remove the chicken and veggies once cooked. Increase the oven temperature slightly and bake the sauce alone for 5 to 10 minutes to thicken. Then, return the chicken and veggies to the tray and toss them in the thickened glaze.

13. Finally, serve and enjoy your beautifully roasted Honey Soy Chicken Veggies Sheet Pan! It’s a feast that brings everyone to the table.

Tips for Success

To ensure your Honey Soy Chicken Veggies Sheet Pan turns out perfectly, here are some useful tips.

• Storage: Store any leftovers in an airtight container in the fridge for up to three days.
• Freezing: This dish can be frozen after cooking. Just let it cool completely before placing it in a freezer-safe container.
• Reheating: When reheating, add a splash of water to keep the veggies from drying out and cover with a lid.
• Pairing: This dish pairs wonderfully with steamed rice or a fresh salad for a complete meal.
• Seasoning: Feel free to adjust the amount of soy sauce and honey based on your taste preference.
• Serving suggestion: Garnish with sesame seeds or fresh herbs for added flavor and presentation.

Side Dish Ideas for Honey Soy Chicken Veggies Sheet Pan

Serving your Honey Soy Chicken Veggies Sheet Pan can be as creative as the dish itself! Here are some ideas to elevate your meal:

• Steamed Rice: A classic pairing that soaks up the delicious glaze from the chicken and veggies.
• Fresh Salad: A light, refreshing salad with a tangy vinaigrette balances the sweet flavors of the dish.
• Roasted Garlic Bread: Add some carbs to your meal with warm, crispy bread to mop up any leftover sauce.
• Quinoa Pilaf: For a healthier grain option, quinoa pilaf with herbs complements the meal beautifully.
• Seasonal Veggies: Pair with seasonal vegetables, like asparagus or green beans, for added color and nutrition.
• Occasions: This dish is perfect for casual family dinners, potlucks, or even meal prep for the week ahead.

FAQ

Conclusion

The Honey Soy Chicken Veggies Sheet Pan is a perfect blend of simplicity and flavor, making it an ideal option for any weeknight dinner. With just one pan to clean and a delicious meal to enjoy, it’s hard to resist. I encourage you to give this recipe a try; your family will love it, and you’ll love how easy it is to prepare!

Honey Soy Chicken Veggies Sheet Pan

The ultimate comfort food, Honey Soy Chicken Veggies Sheet Pan combines tender chicken and vibrant veggies, all drizzled with a sweet and savory glaze. Perfect for an easy weeknight dinner, this dish is not only delicious but also a breeze to prepare and clean up. Make it tonight for a meal that will leave everyone satisfied!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 6-8 Chicken Drumsticks Bone-in chicken pieces stay juicy and are budget-friendly.
• 4 Medium Potatoes Use a roasting variety for the best results.
• 2 Medium Zucchini Sliced into thick rounds.
• 6 Baby Carrots Can be added whole or cut into pieces.
• 2 Tablespoons Olive Oil Helps coat the veggies and chicken.
• 3 Tablespoons Soy Sauce Provides the savory base for the marinade.
• 3 Tablespoons Honey A natural sweetener.
• 1 Tablespoon Wholegrain Mustard Adds a touch of tanginess.
• ½ teaspoon Cornflour (Corn Starch) A thickening agent for the glaze.

Equipment

• Baking Sheet
• Oven
• Mixing Bowl
• Chef's Knife
• Frying pan
• Wooden Spoon

Method

 

1. Preheat your oven to 200°C (400°F).
2. Line a large sheet pan with baking paper.
3. Pat the chicken dry with paper towels and place on the prepared tray.
4. Wash and cut the potatoes into bite-sized chunks. Add to the tray.
5. Slice zucchini into thick rounds. Add with baby carrots to the tray.
6. Drizzle olive oil over everything and toss well to coat.
7. Mix together soy sauce, honey, mustard, and cornflour in a small jug or bowl.
8. Pour the glaze over the chicken and veggies.
9. Bake for 20 minutes in the hot oven.
10. Turn chicken and stir veggies. Return to the oven for another 15-20 minutes until cooked through.
11. If needed, thicken the glaze by baking it separately for a few minutes.
12. Enjoy your meal!

Notes

• Don’t skip drying the chicken: This helps it roast rather than steam.
• Use a large enough pan: Everything should fit in a single layer.
• Warm your honey: Helps it mix smoothly into the glaze.
• Roasting potatoes: Use floury varieties for best results.
• Feel free to substitute veggies: Other roastable options are great additions.

Previous PostEasy Chicken Fried Rice

Next Post Garam Masala Chicken

Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.